Copycat Popeyes Biscuits (delish)
Copycat Popeyes Biscuits
by BROOKE CAISON
Put everything in the freezer.
Fluffy biscuits rely on cold fat. This recipe requires a bit of kneading outside of the bowl. Since butter melts easily under hot hands, utensils, or a warm kitchen, it’s worth it to do everything necessary to keep the dough as cold as possible. Chill your bowls, rolling pin, flour(s), bench scraper, and grater in the freezer for at least 15 minutes before starting if you have the space!
Grate your frozen butter...on the small holes.
Freezing a stick of butter the night before is like a cheat code for perfect biscuits. For this recipe, grate the butter on the small holes of a (chilled) box grater to get the tiniest butter pieces possible. Dusting the grater with flour helps keep butter from sticking.
Avoid high protein flour.
High protein content in flour means more gluten formation, which means a less tender biscuit. Choosing a brand with a lower protein content and adding cake flour will get us much closer to our desired biscuit texture.
YIELDS: 10
1 c. (127 g.) all-purpose flour
1 1/4 c. (138 g.) cake flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
2 tsp. granulated sugar
2 tsp. kosher salt
7 tbsp. butter, frozen, plus 1 tbsp. melted, for brushing tops
3/4 c. buttermilk
Adjust an oven rack to center position, and preheat the oven to 375°.
In a large, chilled bowl, combine flours, baking powder, baking soda, sugar, and salt. Whisk to combine, leaving a well in the center. Rest the chilled box grater at the bottom of the bowl and grate the butter directly into the bowl, using the small holes of the grater. As you go, some of the butter will get stuck to the grater. Use a fork to tap the sides of the grater and gently scrape the butter shreds into the bowl. Lightly toss the butter with the dry ingredients to prevent the pieces from sticking. Once all of the butter is in the bowl, gently toss the flour and dry ingredients with a fork, and chill in freezer for 5 minutes.
Remove the bowl from the freezer, and create a well in the center. Add the chilled buttermilk, and with a wooden spoon, carefully work it into the dry ingredients. Stir about 20 times.
Dust your countertop with flour, and turn the dough out onto the countertop. (It should still be very shaggy and crumbly, but very cold to the touch.) Gently gather the dough pieces, kneading and folding until a cohesive dough forms, about 3 minutes. Using a chilled rolling pin, roll the dough into a 7” x 12” rectangle, with the short edge of the rectangle facing closest to you. Using your bench scraper, fold the bottom half of the dough up over the top half, and rotate 90 °. Roll, fold and rotate twice more, and then roll dough into a 7” x 12” rectangle, no thicker than ½”.
Line a large baking tray with parchment paper or a silicone mat. Using a floured 2 ½” biscuit cutter or sharp-edged glass, cut out 8-9 biscuits, flouring the cutter in between each biscuit. Gather and layer any scraps, without smashing them together, and roll them into another ½” piece to cut another 1-2 biscuits. Place the biscuits upside down on the baking tray so that the side lightly dusted with flour is facing up. Arrange biscuits on the baking sheet so that they are all touching each, which will help them rise to the right height.
Bake for 16 to 18 minutes. Remove from the oven and brush tops with melted butter. Let cool and enjoy.
Keep in an airtight reusable container for 1 to 2 days, or place in a plastic resealable plastic bag and freeze for up to 6 months. Do not refrigerate baked biscuits!
https://www.delish.com/cooking/recipe-ideas/a38175879/popeyes-biscuits-copycat-recipe/
by BROOKE CAISON
Put everything in the freezer.
Fluffy biscuits rely on cold fat. This recipe requires a bit of kneading outside of the bowl. Since butter melts easily under hot hands, utensils, or a warm kitchen, it’s worth it to do everything necessary to keep the dough as cold as possible. Chill your bowls, rolling pin, flour(s), bench scraper, and grater in the freezer for at least 15 minutes before starting if you have the space!
Grate your frozen butter...on the small holes.
Freezing a stick of butter the night before is like a cheat code for perfect biscuits. For this recipe, grate the butter on the small holes of a (chilled) box grater to get the tiniest butter pieces possible. Dusting the grater with flour helps keep butter from sticking.
Avoid high protein flour.
High protein content in flour means more gluten formation, which means a less tender biscuit. Choosing a brand with a lower protein content and adding cake flour will get us much closer to our desired biscuit texture.
YIELDS: 10
1 c. (127 g.) all-purpose flour
1 1/4 c. (138 g.) cake flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
2 tsp. granulated sugar
2 tsp. kosher salt
7 tbsp. butter, frozen, plus 1 tbsp. melted, for brushing tops
3/4 c. buttermilk
Adjust an oven rack to center position, and preheat the oven to 375°.
In a large, chilled bowl, combine flours, baking powder, baking soda, sugar, and salt. Whisk to combine, leaving a well in the center. Rest the chilled box grater at the bottom of the bowl and grate the butter directly into the bowl, using the small holes of the grater. As you go, some of the butter will get stuck to the grater. Use a fork to tap the sides of the grater and gently scrape the butter shreds into the bowl. Lightly toss the butter with the dry ingredients to prevent the pieces from sticking. Once all of the butter is in the bowl, gently toss the flour and dry ingredients with a fork, and chill in freezer for 5 minutes.
Remove the bowl from the freezer, and create a well in the center. Add the chilled buttermilk, and with a wooden spoon, carefully work it into the dry ingredients. Stir about 20 times.
Dust your countertop with flour, and turn the dough out onto the countertop. (It should still be very shaggy and crumbly, but very cold to the touch.) Gently gather the dough pieces, kneading and folding until a cohesive dough forms, about 3 minutes. Using a chilled rolling pin, roll the dough into a 7” x 12” rectangle, with the short edge of the rectangle facing closest to you. Using your bench scraper, fold the bottom half of the dough up over the top half, and rotate 90 °. Roll, fold and rotate twice more, and then roll dough into a 7” x 12” rectangle, no thicker than ½”.
Line a large baking tray with parchment paper or a silicone mat. Using a floured 2 ½” biscuit cutter or sharp-edged glass, cut out 8-9 biscuits, flouring the cutter in between each biscuit. Gather and layer any scraps, without smashing them together, and roll them into another ½” piece to cut another 1-2 biscuits. Place the biscuits upside down on the baking tray so that the side lightly dusted with flour is facing up. Arrange biscuits on the baking sheet so that they are all touching each, which will help them rise to the right height.
Bake for 16 to 18 minutes. Remove from the oven and brush tops with melted butter. Let cool and enjoy.
Keep in an airtight reusable container for 1 to 2 days, or place in a plastic resealable plastic bag and freeze for up to 6 months. Do not refrigerate baked biscuits!
https://www.delish.com/cooking/recipe-ideas/a38175879/popeyes-biscuits-copycat-recipe/